Our Mini Dutch Baby Pancakes Are (Almost) Too Adorable To Eat

Delish

We love our classic skillet Dutch baby recipe, but we love these shareable mini versions, topped with fresh fruit and jam.

Transcript

00:00What's up everybody, it's Brooke in the Delish Kitchen studios, making the cutest

00:05little brunch item you ever did see, mini dutch baby pancakes.

00:09We absolutely love a dutch baby, but almost everything is better in miniature, and these

00:14little custardy pancakes are no different.

00:17They can be a little temperamental, but it's okay, I've got some tips and tricks to guarantee

00:22your success.

00:24Let's get into it.

00:25If you've never had a dutch baby pancake before, now is the time to start.

00:29They're one of my favorite breakfast bites, and they're super simple to pull together.

00:32To make a dutch baby, you start with what's essentially a thin pancake batter, then you

00:36pour it into a greased, hot pan, and in the oven you watch it puff up really big and dramatic,

00:42then when it comes out, it deflates, making the perfect surface for fresh berries, powdered

00:46sugar, jam, whatever filling your heart desires.

00:50Before you start your dutch baby batter comes the most important step of this entire recipe,

00:54and that's putting the muffin tin in the oven to preheat.

00:58Just like when you're making a regular sized dutch baby and you put your cast iron skillet

01:02in the oven, the muffin tin needs to go in the oven as well.

01:05It has to get really, really hot so that when the batter hits the pan, it wants to start

01:10expanding immediately.

01:13That way, we'll get those big, puffy tops that you know from a dutch baby.

01:16Sure, they'll deflate, but come on, we need that drama moment.

01:20You're gonna drizzle the muffin tin cups with a tablespoon of oil, and then use a paper

01:25towel just to gently work the oil around each muffin tin cup so that they're completely

01:30coated.

01:31Then you're gonna stick the muffin tin in the oven and let that preheat while we work

01:35on the batter.

01:36Your oven should be set to 375 degrees.

01:39When you're making a batter, and that really goes for any batter, cake batter, pancake

01:42batter, you wanna make sure all of your ingredients are room temperature.

01:47Having ingredients that are all the same temperature will help the batter homogenize and be a lot

01:51smoother and a lot more even.

01:53If you don't have time to get your refrigerator-cold eggs to room temperature, drop them in a little

01:58cup of warm water for about 10 minutes, and that should crank the heat up on the eggs.

02:02Same goes for the milk.

02:03If that's ice cold and right out of the refrigerator, put it in the microwave for a couple of seconds

02:07until it's lukewarm.

02:09The ingredients for this dutch baby batter are super simple, and they all come together

02:12in our trusty blender.

02:14The reason we're using a blender is because this recipe does not have any chemical leavening

02:18in it.

02:19No baking powder, no baking soda, no yeast, nothing that's gonna have that ingredient

02:23that makes the pancake rise on its own.

02:26Instead, we're going to use mechanical leavening.

02:29For mechanical leavening to work, we need to incorporate a lot of air into the batter

02:33so that when it gets into the oven, it puffs up.

02:36Into the blender, we're gonna add four room temperature large eggs, some flour, a little

02:42bit of whole milk, some granulated sugar, salt, and a little bit of vanilla bean paste.

02:49We're gonna blend that until it's super duper smooth, and then we're gonna let our batter

02:53rest for about five minutes.

02:54After the batter's rested, we're gonna pour the batter into our hot, oiled muffin tin

02:59and let those bake.

03:00The pancakes should take about 20 to 25 minutes in the oven.

03:04For visual cues, the pancakes will be done when you start to see them brown around the

03:08edges, and they look super puffy, tall, and dramatic.

03:12These are so freaking adorable!

03:14I can't get over it.

03:15They're so small and so perfect, and some of them have these amazing picture-perfect holes

03:20that are just the best for putting toppings into.

03:23This is making me want a mimosa, but I gotta focus on the task at hand, so let's go ahead

03:28and give these little babies a try.

03:30Oh my god, which one do I want to eat?

03:32I can't decide.

03:33They're so cute!

03:39Mmm!

03:40Mmm!

03:41I love that these are bite-sized.

03:43I love that I don't need a knife and a fork to eat these.

03:46I could just pick it up and eat it in one or two bites, probably two if I'm not being

03:51super greedy.

03:52They're so incredibly, like, dense, but not in a bad way.

03:56They're like a nice custardy dense, and then they're not super sweet.

04:00Like the batter itself isn't cloyingly sweet, so it's the perfect vehicle for all these

04:04sweeter toppings, like this jam, these berries that happen to be incredibly delicious, and

04:09a little bit of powdered sugar, and honestly, that's all you need.

04:12And you saw how easy these are.

04:13They take maybe, like, five minutes to put together, and then they're completely hands-off

04:17in the oven, and you will impress everybody that you invite over for brunch, I promise.

04:22If you're looking for more amazing breakfast recipes just like this one, keep it right

04:26here at Delish.com.

04:34Thanks for watching.

04:35I'll see you next time.

04:36Bye.

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